Alternative Proteins for Sustainable Food Systems

This module provides an in-depth exploration of alternative proteins and the rationale behind animal-free products, focusing on the technologies and materials used to produce foods from plants, algae, fungi, precision fermentation, and cell agriculture. Topics cover both conventional and novel food technologies, the environmental impact of agrifood production, principles of sustainable food production and the circular bioeconomy, as well as essential health and ethical considerations. Through a combination of lectures, group activities, expert guest presentations, and continuous assessments, the module offers a comprehensive overview of the challenges and opportunities within this rapidly evolving sector. While focused on food applications, non-food uses of alternative proteins are also briefly addressed.